This recipe comes highly recommended from my uncle Jim.   Asado Negro is a Venezuelan pot roast and what makes it so special is the bittersweet sauce.  Very tantalizing.  Sure to be a hit for the whole crowd!

Ingredients

• 1 cup white sugar
• 2 teaspoons brown sugar
• 2 cups white wine vinegar
• 1 cup dry red wine
• 2 tablespoons canola oil
• 2 tablespoons unsalted butter
• 4 lbs beef bottom/round roast
• 5 cloves garlic, peeled and smashed
• 1 large Spanish onion, peeled and thinly sliced
• 2 stalks celery, chopped
• 2 leeks, white and light-green parts only.  Washed well and thinly sliced.
• 2 bay leaves
• 1/2 cup Worcestershire sauce
• 1 tablespoon soy sauce
• 1 green & 1 red bell pepper, stemmed, seeded and thinly sliced.
• salt and pepper to taste

Preparation

1. Preheat the oven to 375^o.
2. Combine white sugar and 1 cup water in a saucepan and bring to a boil.   Boil sugar syrup without stirring till you reached the caramel stage(see making candy).
3. At the caramel stage, add the brown sugar, vinegar and wine carefully.  Cook until combined and set aside.
4. Heat the oil and butter in a Dutch-Oven large enough to hold the meat on medium-high.  When the fat is shimmering, sear the roast on all sides and set aside on a plate.
5. Add the aromatics.  Garlic, onions, celery, leeks and the bay leaves.  Saute until softened and starting to take on a brown color.  Deglaze with the worcestershire and soy sauce.  Once incorporated, add the roast back to the pan and season with salt and pepper.
6. Cover the roast with the bell pepper slices and caramel sauce.   Lid, and place in the oven to cook for around 2 1/2 hours, or until fork tender.  Baste and rotate the meat every 45 minutes.
7. Remove the meat and place on a platter covered with tin foil.  Rest for at LEAST 30 minutes.
8. If the sauce is not think enough, remove the vegetables and place around the roast(discard the bay leaves).   Then boil the sauce over med-high heat till thickened. 
9. When the sauce is ready, slice the roast against the grain.  Return the meat and the vegetables to the sauce and re-heat to desired temperature.  
10. Check for seasoning and garnish with cilantro right before serving!

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